Le Creuset Flame Round Grill Pan 10" Review

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(More customer reviews)Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one grill may look like another, but each is unique in its own way.
Cast iron is a highly efficient material which absorbs and distributes heat efficiently. It is recommended that cooking with cast iron be done on low to medium heat. Using this grill on high heat can cause poor results for your food as well as making cleaning more difficult. Removing cast iron from the heat does not cool it off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.
Cleaning the grills are not quite as easy as its enamel coated cooking surface cousins, but is not that difficult either with a good stiff nylon brush and proper heating technique. When cleaning; be sure to cool the grill just enough so that the brush doesn't melt. It's advisable to have some warmth as a completely cooled grill will make residues stick more firmly to the surface. If needed soak the grill in soapy water for 10 to 15 minutes.
Since Le Creuset grills are not enameled on the cooking surface, you will need to break in the grill. This is a simple process of oiling the grill lightly before cooking on it. I use Pam, but vegetable oil could be used as well. Olive oil is not recommended as it tends to have a low smoking point. If you do choose to use olive oil, I would recommend having proper ventilation. Over time and use, the grill will take on a brownish-black color and require less oil. Since the brownish-black color is beneficial, do not attempt to scrub this off. Dishwashing the grill may also prevent or slow down the breaking in process too.
The benefits of cooking with Le Creuset cast iron are many, but lets get down to the grill specifically. This grill has a 9 1/2 inch round cooking surface with ridges and wells. The wells capture the drippings and fat while cooking for a healthy meal. Unlike products such as the George Foreman grill there is no top to press out all the juices which causes a drier meal.
To determine if the grill is hot, scatter a few drops of cold water over the surface, if they "Spit" and evaporate almost immediately, the surface is ready to cook on. All items should be "dry" before cooking, remove excess moisture by patting on a paper towel. Once on the grill, do not move constantly or distinctive lines will not be produced. I like to move three times after placing the food on the grill to produce diamond markings on each side.
One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.
PROS:
Efficient absorption and distribution of heat
Can be transferred from stove top to the oven to the table
Provides a healthy way to cook
Can easily last a lifetime
CONS:
Its heavy, as cast iron tends to be weighing in at about 4 pounds

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This grill is a good size for searing a steak, or grilling a couple of chicken breasts, or perhaps a couple of red peppers. You'll get desirable grill marks and if you need to keep the items you've just cooked warm, pop this piece right into the oven.

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